Great Stuff

AUGUST 1, 2011

UnitedHarvest

CSA Recipes and Food Preparation Support


Welcome to the United Harvest Newsletter!

Veggies of all kinds are Ready for Pick Up!!

August is upon us and so are the long days and nights of summer! Last month I received requests for recipes using cucumbers, green and yellow summer squash, basil, Swiss chard, collards and string beans! This month check out some no-cook summer delights and some tomato recipes! And if you don't see what you are looking for, e-mail me! Also, feel free to share your favorite summer recipes!



To be the agent whose touch changes nature from a wild force to a work of art is inspiration of the highest order. --Bod Rodale Here's to all of you! Thank you for sharing your passion with others!



Cook Once, Eat Twice!



How about grilling whatever veggies you have in abundance like green and yellow squash, peppers, tomatoes, onions. SImply cut into bite-sized pieces and mix gently with olive oil and any herbs/spices of your choice, then grill. Meanwhile, make some tomato salsa, guacamole, and basil pesto.....all set for two nights of meals!!



Night One: Veggie Fajitas---with tomato salsa and guacamole!



Night Two: Pasta with basil pesto and grilled veggies!





Tomato salsa

3 ripe tomatoes peeled, seeded and chopped
2 small cucumbers, sliced, seeds removed, and chopped
½ cup red onion, minced
¼ jalapeno pepper, seeded and minced
2 tablespoons fresh lime juice
Stir ingredients gently and refrigerate.


Guacamole

Guacamole gradually darkens when exposed to air so serve immediately.
4 ripe avocados
2 tablespoons finely chopped onion
2 fresh Serrano chili peppers, seeded and finely chopped
Fresh lime juice
Sea salt
Cut avocados in half, remove pits, and squeeze or scoop pulp into a bowl. Mash with fork. Add onions and peppers. Mix well with fork. Season to taste with salt and lime juice.

Basil Pesto

¼ cup pine nuts
2 garlic cloves, peeled
¼ cup extra virgin olive oil
¼ cup veggie broth
4 cups basil leaves


Process ingredients in a food processor or blend in a blender until finely minced. Feel free to make this traditional pesto in large batches, because it freezes well for up to 3 months or refrigerate for up to 5 days!


Like to spread out an antipasto on an outdoor table on a warm night with friends? Simple and delicious! Lots of ideas.....use what works for you!





A Vegetable Antipasto!

Imagine your guests arriving on a hot and humid summer afternoon. With a little bit of advanced planning, you can simply pull colorful bowls of all sizes brimming with veggies right out of your refrigerator and fill your table with succulent creations-- roasted peppers—Italian-style, Mediterranean olives, a medley of marinated vegetables, a tangy three bean salad, the freshest beets pulled from your garden, garlicky greens and seasoned mushrooms. Instead of turning on your oven, create this delicious antipasto. What a meal!

Peppers

6 colorful peppers, halved and cleaned
6 cloves of garlic, minced
¼ cup olive oil
¼ cup balsamic vinegar
handful of fresh basil
sprig of fresh oregano
sea salt and freshly ground pepper

Preheat oven to 425 degrees. Place peppers in a bowl and mix with olive oil. Place on baking sheet and bake until black on edges. Cool and remove skin. Place them in a bowl and season with remaining ingredients. Add extra olive oil as needed.

Olives

½ cup olive oil
1 teaspoon red pepper flakes
grated zest of a lemon
1 teaspoon dried thyme
1 teaspoon dried rosemary
3 garlic cloves, sliced thinly
2 cups mix of green and black olives
3 tablespoons fresh Italian parsley

Heat olive oil, red pepper flakes, lemon zest, thyme, rosemary and garlic in a pan until it comes to a simmer. Add olives for one minute. Completely cool and transfer into bowl, then chill overnight. When ready to serve, mix well with parsley.

Giardiniera

These mixed pickled vegetables, usually found on an Italian table, are a must when serving an antipasto.

2 cups cider vinegar
½ cup water
2 tablespoons maple syrup or rice syrup
1 tablespoon sea salt
1 teaspoon black peppercorns
1 teaspoon mustard seeds
1 teaspoon dried dill
1 cup red bell pepper strips
1 cup diagonally sliced carrots
2 cups small cauliflower florets
2 cups asparagus tips
2 cups trimmed green beans
6 garlic cloves, halved

Simmer the first seven ingredients in a medium saucepan for about five minutes. Place remaining ingredients in a bowl. Pour hot mixture over vegetables and refrigerate overnight, turning occasionally. Remove vegetables from bowl with slotted spoon and serve.

Beets

About a dozen of beets, cleaned, trimmed, with greens reserved for a salad
1 cup of Garden Vinaigrette

Cook in boiling water until tender. Cool and peel. Cut in quarters. Drizzle Garden Vinaigrette over beets, mix well and refrigerate until serving.

Mushrooms

2 pounds of mixed mushrooms
½ c. olive oil
3 garlic cloves, pressed
2 tablespoons chopped fresh rosemary
¼ cup white wine vinegar
sea salt and freshly ground black pepper

Place mushrooms and oil in a fry pan over medium heat and constantly turn until mushrooms are tender. Add garlic and rosemary until garlic is lightly golden and rosemary is fragrant. Transfer to a bowl and sprinkle with vinegar, salt and pepper.

sautéed greens

2 pounds of Swiss Chard, Kale or other hearty greens, stem ends discarded and washed well but not dried
3 tablespoons of extra virgin olive oil
4 medium garlic cloves, minced
Sea salt and freshly ground pepper

In a large pan heat oil over medium heat. Add garlic and cook for one minute. Add greens, reduce heat, cover and cook about 5 minutes or until leaves are wilted. Season with salt and pepper.


Three bean salad

1 c. dried black beans
1 c. dried dark red kidney beans
1 c. dried chick peas
1 c. balsamic vinegar
1-1/2 tablespoon grainy brown mustard
1 cup extra virgin olive oil
sea salt and freshly cracked pepper
1 lb. green beans, trimmed and cut into 1-1/2 inch pieces
1 medium red onion, chopped
3 tablespoon fresh mint, chopped
3 tablespoon fresh Italian parsley, chopped

Rinse dried beans and soak in plenty of water for about two hours, keeping the three types of beans separated. Drain and bring to boil in three separate pans, all beans completely covered with water. Drain beans when soft but still firm—between 40-60 minutes. Combine all beans in one bowl. Add salt and pepper to taste.

Whisk vinegar, mustard and olive oil. Drizzle over beans and lightly toss. Steam green beans until tender in pot half full of boiling water. Drain and cool.

Add green beans, onion and herbs to the cooled beans. Toss and serve or chill immediately.


Bowl of Antipasto

This “one bowl” antipasto is simple fare throughout the year, making an appearance at a summer picnic or a winter holiday.

3 cups asparagus tips
3 cups broccoli florets
3 cups quartered mushrooms
2 cups colorful bell pepper strips
1 cup pitted kalamata olives
2 cups garbanzo beans
5 garlic cloves, minced
½ cup cider vinegar
¼ cup extra virgin olive oil
A handful of fresh basil and Italian parsley, chopped
1 tablespoon of fresh oregano, chopped
Sea salt and freshly cracked black pepper

Steam asparagus for 3 minutes, covered. Drain and quickly place into ice water. Steam broccoli for 2 minutes, covered. Drain and quickly place into ice water. Combine all ingredients in a bowl and stir gently.




Cucumber-tomato salad---eat every night or serve with your antipasto!

3 large juicy tomatoes chopped
2 cold cucumbers, sliced
4 garlic cloves, minced
10 kalamata olives, sliced
½ cup chopped red onion
1 cup of chic peas
¼ c. extra virgin olive oil
¼ c. balsamic vinegar
1 T fresh oregano, chopped
Sea salt and freshly ground pepper

Combine all ingredients in a chilled bowl. Stir carefully. Omit or add ingredients....make this your own!

Sauteed Cherry Tomatoes with Feta Cheese

2 tablespoons extra-virgin olive oil
1 medium onion
1 pint cherry tomatoes
12 large pitted Kalamata olives
1 tablespoon chopped basil or parsley
2 ounces crumbled feta cheese (about 1/2 cup) optional

Heat the oil in a large skillet. Add onion and saute until golden, about 5 minutes. Raise heat to medium high and add tomatoes. Cook just until tomatoes are heated through and skins are beginning to brown in spots, about two minutes. Add olives, herbs and pepper to taste. Transfer to serving bowl. Sprinkle with cheese and serve immediately.

Marlene Washington
Eatwell Farm
Dixon, CA

Garden Fresh Tomato Soup

1 tablespoon olive oil
2 garlic cloves, minced
2 carrots, chopped
1 medium onion, chopped
2 celery stalks, chopped
2 quarts tomatoes, chopped
1/4 cup fresh basil
1 tablespoon finely chopped fresh oregano
1 tablespoon sugar
sea salt and fresh ground pepper, to taste
1 teaspoon tamari or soy sauce to taste
grated cheese

Heat oil in a skillet. Saute garlic, carrots, onion, and celery. Add tomatoes and simmer 20 minutes. Add all other ingredients except cheese. Simmer 5 to 10 minutes longer. Serve with cheese if desired. Serves 8. (Cut down on chopping tome and use a food processor!)

Jackie Good
RC Organic Farm CSA
Lenox, Michigan


PRESERVING THE HARVEST!

Refrigerator Pickles

6 cups sliced cucumbers
2 cups thinly sliced onions
1--1/4 cup white vinegar
3/4 cup sugar (or any sweetener that works for you)
3/4 teaspoon sea salt
1/2 teaspoon mustard seeds
1/2 teaspoon celery seeds
1/2 teaspoon ground turmeric
1/4 teaspoon freshly ground black pepper
4 garlic cloves, thinly sliced

Place three cups cucumber in a medium glass bowl; top with 1 cup onion. Repeat with remaining three cups cucumber and remaining one cup onion. Combine vinegar and remaining ingredients in a small saucepan; stir well. Bring to a boil; cook 1 minute. Pour over cucumber mixture, let cool. Cover and chill at least four days. Pickles may be stored in fridge for up to one month.


Enjoy!!!!